Banana Berry Protein Muffins

Rectangle 58

Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.
weight loss

Hey, hey! Look at me. Two recipes in one week! Who am I?! Haha!

Honestly, I’m craving ALLTHECARBS this week, and when I realized we had a couple of super ripe bananas just waiting to be used up, I knew immediately that I wanted to turn them into some sort of carb-tastic baked good. But, at the same time, I wanted to keep it healthy, especially since I just made No-Bake Double Chocolate Oatmeal Cookies and ate them all in about 48 hours. #crazymarathonhunger

Banana Berry Protein Muffins

Long story short, these muffins are low in sugar, high in protein, and loaded with all sorts of nutrients. They’re a healthy muffin that tastes delicious, and I know you will love them too. And they would be perfect for breakfast and before or after a workout!

SAM_0930 (800x625)


  • 2.5 cups rolled oats
  • 2 medium ripe bananas, mashed
  • 1.5 cups frozen mixed berries (fresh would probably work too)
  • 1/2 cup rice milk (other varieties would likely work)
  • 2 eggs
  • 2-3 tbsp honey
  • 1 scoop (32g) vanilla protein powder (I used SFH Recovery)
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of sea salt



  1. Preheat oven to 375 degrees F.
  2. Combine ingredients in a large mixing bowl; blend well.
  3. Coat 12 cup muffin tray with cooking spray (or use paper liners).
  4. Spoon mixture to the brim of each cup. (The batter should fill 10 cups.)
  5. Bake muffins for 18-20 minutes.
  6. Remove from oven and allow to cool slightly before serving.

Recipe makes 10 muffins

You Might Also Like


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!

Join The community

Get recipes, workouts. and discounts straight to your inbox for FREE!


© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.